2 December 2008

Christmas is a time of overindulgence in many ways. I would never deprive myself the enjoyment of my family and friends digging into all that the season has to offer from eggnog to shortbread cookies. I have left my "everything in moderation" philosophy behind for the season and taken on a new mantra with "Nothing is off limits". I love this philosophy much better!!!!That being said, when eating at home I still feel the need to provide my family with healthy and less decadent choices. With all the calorie laden dishes, open houses and Christmas sweets in the weeks to come I felt it was time to bring out the "big guns" and have a heart-healthy and albeit delicious recipe option to offer my family in between all the goodies.

Rachel Ray’s Spanakopita Burgers gives me the best of both worlds. Not only are they high in flavour but they are high on the scale for being laden with "good for you goodness". Plus they cure my "love for all things Greek" for another day! What could be better than that!!!

For the burgers you use ground chicken or turkey for a healthy choice, with plenty of spinach, feta cheese and a generous dollop of yogurt based sauce. For a carb free and even fewer caloric option serve these burgers "bunless" with a side salad and tzatziki sauce. You can use a grill pan to cook these babies, or, as I did today, cook these up on the barbecue 6 minutes per side. Yes I know it is almost winter but I grill all year round, and since it is 8C and not a speck of snow in sight I still feel like doing so. This burger is definitely a keeper!!!! My family had grins from ear to ear!!

Not only is this a tender and juicy version of a turkey burger but is uses copious amounts of Greek oregano. Oregano, loosely interpreted from the ancient Greek language means "joy of the mountain"... "oros" (mountain) and "ganos" (joy). According to Greek mythology, the sweet, spicy scent of oregano was created by the goddess Aphrodite as a symbol of happiness. It was understandable in that case why in ancient Greece, bridal couples were crowned with garlands of oregano and it was placed on tombs to give peace to departed loved ones. If you taste "fresh from the garden" Greek oregano it is so spicy that fresh leaves numb the end of your tongue.

Not all oreganos are created equal!!!!! Greek oregano (rigani) is a subspecies with the latin name Origanum vulgare (previously Origanum heracleoticum or Oreganum heraclites). Look at oregano package labeling to identify it. Dried Greek Oregano is a great way to get through the winter blues.!!!!!!

I am also dedicating this dish to my blogsister Ivy of Kopiaste for all her hard work in making our Social Network Bloggeraid a reality. Also to Giz, of Equal Opportunity Kitchen, who was instrumental in our first initiative and getting us closer to our goal to raise funds for the World Food Programme (WFP), the United Nations frontline agency with her "foodie" inspired jewelry. It is people like you who can make a difference in this world. The blogging community is filled with caring people who touch our hearts everyday. We become a part of their lives, their accomplishements and their joys:D Thank you:D

Heat a large nonstick skillet over medium-low heat. Add the olive oil and the butter. When the butter melts, add the chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.

Squeeze the thawed spinach dry. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano (one-third palmful). Add the ground chicken and feta, then the grill seasoning and a healthy drizzle of olive oil. Mix it all together, then divide the mixture with the side of your hand into 4 equal sections. Form 4 patties, each 1 inch thick. In the same skillet, cook the patties over medium-high heat for 5 minutes on each side. (To cook on the barbecue grill 6 minutes per side)

Combine the sliced cucumber and tomato with the sliced red onion, arugula. Dress with half of the lemon juice and olive oil to taste and season with salt and pepper; reserve.

Toast the rolls. Serve with a generous portion of tzatziki sauce, arugula and red onion mixture.

Now this is a burger, Valli! Just reading the list of ingredients tells you how good they just have to taste! And spinach...that's about as virtuous as it gets, right?! :-) Another winner from Valli's kitchen!

I love your new mantra as well Sis. Let's enjoy the holidays now and we'll diet next year :-)The burgers sound fantastic. These are definitely bookmarked.Thanks for your kind words Val but BloggerAid is a collective work and we all contribute equally.

I've just been trying to catch up, reading in my Google reader... You have been doing so much since I have moved into my isolation bubble!Wow! I wish I could download everything and read it in the evenings, when I don't have internet and could be leisurely... Sigh. I'll just have to kieep coming back!

Thank you for all your kind comments ladies and gents.We're not having summer Nina but I am still able to BBQ without having my wooolies on:D I agree Peter and that is why I changed the name to "Spanakopta Inspired Burgers:D I think this would make a fabulous meatloaf Anonymous:D It has been collec tive sis but all your hard work needs to be recognized as well:D Keep visiting my kitchen Katiez and I will keep myself posted on your new digs!!

I love the thought of these, as I'm always on the lookout for different types of burgers. But seeing these photos...oh my...they make me long for mild nights and grilling season again. It gets a bit nippy out there in 30 degree weather! Brrr...

That's a grand holiday mantra!I always wish I could come up with this kind of dish: spanakopita turned on it's ear becomes burgers. I love spanakopita so I'm sure this would be wonderful.Really inspired Val!I like that pilaf as well and I'm sure you'd be ok with me using some pomegranates for the red. Really looks good.

Just reading the post was sheer torture Val...tried hard to get the numb feeling at the end of the tongue too...sigh...fresh Greek oregano. I remember seeing pictures of fresh oregano at Ivy's & being very envious. Am now extending the envy here...LOL! The patties seem so very doable...YUM!

This is indeed a welcomed recipe to see/know this time of year. That Rachel Ray has some good tricks up her sleeve, especially when it comes to burgers. I have a turkey burger recipe of hers I have been dying to make.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.